Coconut Milk Recipes

Creamy No-Bake Chocolate Silk Pie

photo by recipe author

Servings: 6-8
Preparation Time: 25 minutes

15 ounces coconut milk*
1 cup unsweetened baking chocolate, roughly chopped
3/4 cup organic raw sugar
1 tablespoon corn starch
1 1/2 tablespoons beef gelatin
1 egg
1 teaspoon vanilla extract
pinch sea salt

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

In a double boiler over medium-high heat, cook coconut milk, chocolate, and sugar. Stir well.

Dissolve corn starch and gelatin in 1/4 cup of water and add to double boiler. Continue stirring and add raw egg. Cook until thickened to coat the back of a spoon. Add vanilla and salt, stir well.

Pour into prepared pie-crust and chill in the fridge for 4 hours or until firm – or eat as is for a warm, rich, silky chocolate pudding.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Coconut Laddoo

photo by recipe author

Servings: 20
Preparation Time: 40 minutes

1 teaspoon ghee
2 cups shredded coconut
1 cup milk, or coconut milk*
3/4 cup powdered sugar
1/2 cup dry fruit powder**
1 teaspoon cardamom powder
golden raisins for garnishing

In a saucepan, melt ghee on medium-high heat, when it melts add shredded coconut, milk and sugar. Keep stirring until milk is absorbed. Continue cooking on medium-high heat until the mixture becomes dry, about 10-15 minutes.

Add dry fruit powder, and cardamom. Cook again for 15 more minutes.

Remove mixture from pan and put on a plate greased with ghee. Allow to cool.

Using a tablespoon, scoop laddoo onto a cookie sheet and decorate with golden raisins.

When they cool completely, store in air tight container and refrigerate. They will last for about 7-10 days in the refrigerator.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

**Grind dry fruits of choice in a blender or food processor, until you have powder – a mortar and pestle would also work.

Pooja from Fort Worth, TX won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Coconut Chocolate Flan Cake

photo by recipe author

Servings: 10-14
Preparation Time: 1 1/2 hours

Cake:

coconut oil, for greasing pan
1 ¼ cup einkorn flour
¼ cup shredded coconut
½ teaspoon sea salt
½ teaspoon baking soda
½ teaspoon baking powder
¾ cup coconut milk*
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1/2 cup butter
¾ cup organic whole sugar
1 large egg

Custard:

1 14-ounce can sweetened condensed milk
1 12-ounce can evaporated milk
½ cup organic cocoa powder
1 teaspoon vanilla extract
4 large eggs

Cake:

Place a rack in the center of the oven and preheat to 375° F.

Grease a 10-inch Bundt pan with coconut oil.

In a bowl, whisk together flour, shredded coconut, sea salt, baking soda and baking powder.

In another bowl, whisk together coconut milk, vinegar and vanilla.

Using an electric mixer, beat together butter and sugar until pale and fluffy, about 4 minutes. Beat in egg. Beat in flour mixture and then coconut milk mixture until smooth. Pour into prepared pan and smooth the top.

Custard:

Put all ingredients in a blender and blend until smooth. Pour custard on top of cake batter.

Set Bundt pan in a large roasting pan and place in oven on the center rack. Pour enough very hot water into roasting pan to come halfway up sides of Bundt pan.

As the cake bakes, custard will sink to bottom of pan. Bake until a toothpick inserted into cake comes out clean, 50 to 55 minutes.

Transfer Bundt pan to a wire rack to cool completely, at least 2 hours.

To serve, place a plate or platter upside down over the Bundt pan and invert.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Karen from Quincy, CA won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Gluten Free Pumpkin Sage Biscuits

photo by recipe author

Servings: 12
Preparation Time: 25 minutes

1/2 cup coconut milk, warm*
1/3 cup honey
2 1/2 teaspoons active dry yeast
1 1/2 cups almond flour**
1/3 cup coconut flour
3/4 cup arrowroot starch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon garlic salt
1 teaspoon fresh sage, minced
1 teaspoon dehydrated onion
1/2 cup palm shortening
1/2 cup pumpkin puree

Preheat oven to 400° F.

In a small bowl, combine warm milk, honey and yeast and let rest 5 minutes.

In a mixing bowl, combine flours, arrowroot starch, baking powder, baking soda, sea salt, garlic salt, sage and onion. Cut in shortening until crumbly. Add in pumpkin and yeast mixture until dough forms.

Turn dough onto a lightly floured surface and kneed about 10- 12 times.

Form into a large circle. Using a biscuit cutter, cut out biscuits and place on a lined baking sheet.

Cover biscuits with a towel and let rise in a warm place until about doubled in size (about 30 minutes).

Bake for about 10-12 minutes or until slightly brown. Serve warm with grass-fed butter.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

**You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Key Lime Pie & Coconut Smoothie Bowl

Key Lime Pie & Coconut Smoothie Bowl

photo by recipe author

Servings: 1
Preparation Time: 10 minutes

1/2 cup avocado
3/4 cup coconut milk*
1 cup baby spinach
2 tablespoons fresh lime juice
zest from 1 lime
1 teaspoon vanilla extract
1-2 tablespoons honey
2 tablespoons dried coconut flakes
2 tablespoons pomegranate arils
1 kiwi, sliced

Blend avocado, coconut milk, spinach, lime juice, lime zest, vanilla and honey together until smooth and creamy. (You can add a little extra coconut milk if needed to get the right consistency.)

Pour into a bowl and garnish with dried coconut flakes, pomegranate, and sliced kiwi.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Andrea from Willamina, OR won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Gluten-Free Cinnamon Twists

photo by recipe author

Servings: 10
Preparation Time: 1 hour

Twist Dough:

1 3/4 cups gluten-free all-purpose flour*
1 teaspoon baking powder
1/2 teaspoon sea salt
1/4 cup organic whole sugar
2 1/4 teaspoons yeast
1/2 cup water, warm
3/4 cup coconut milk, warm**
1 egg
1/3 cup coconut oil, melted
1 teaspoon vanilla

Filling:

1 tablespoon coconut oil, melted
1/4 cup organic whole sugar
1 tablespoon cinnamon

Icing:

1 cup powdered whole cane sugar
3 teaspoons coconut milk +more as needed
1/2 teaspoon vanilla

In a large mixing bowl, combine dry ingredients for dough.

In a small bowl, combine yeast, warm water and milk. Let rest about 5 minutes for yeast to activate. Add in egg, melted coconut oil and vanilla to yeast mixture.

Start mixing dry ingredients on low speed while slowly adding in liquid ingredients. Mix for about two minutes.

On a lightly floured surface, pour out dough. Sprinkle a small amount of flour onto dough to keep it from getting sticky. Roll out into a large rectangle about 1/4″ thick. Drizzle coconut oil for filling over dough and sprinkle with sugar and cinnamon. Tightly roll up dough lengthwise to get a long log. Cut into about 1/2″ rolls. Unroll each roll and carefully twist dough. Place dough twists onto a greased baking dish, preferably a 9×13 cake pan. Cover pan with towel and let rise about 30 minutes (or overnight in fridge).

Bake at 350° F for about 20 minutes or until lightly brown.

Meanwhile, combine icing ingredients and whisk until smooth. Remove rolls from oven and let cool about 10 minutes. Drizzle with icing and serve warm.

Gluten Free Flour Mix:

1 cup brown rice flour
1/2 cup coconut flour
1/4 cup cornstarch
2 tablespoons tapioca flour/starch
1 1/2 teaspoons xanthan gum

Mix all ingredients together until well blended. Use as directed.
**For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!